If you adore comfort food with a luxurious twist, this Shrimp and Corn Chowder Recipe is an absolute game changer. It marries the sweet, juicy taste of corn with succulent shrimp in a creamy, smoky broth that feels like a warm hug on a chilly day. Every spoonful bursts with layers of flavor and hearty textures—from tender potatoes to the subtle kick of smoked paprika—making it the perfect bowl of soul-satisfying goodness you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Shrimp and Corn Chowder Recipe lies in its simplicity and the thoughtful harmony of each ingredient. Every item plays an indispensable role—from the fresh shrimp adding that meaty bite, to the sweet corn bringing vivid color and natural sweetness, and the creamy half-and-half that rounds it all out. Here’s what you’ll need to bring this comforting chowder to life:
- 1 lb shrimp (peeled and deveined): Fresh or frozen shrimp work well for a deliciously meaty texture.
- 2 tablespoons butter: For sautéing the veggies and starting your chowder’s flavorful base.
- 1 small onion (finely chopped): Adds that essential savory note to balance the sweetness.
- 2 celery stalks (chopped): Brings a crisp texture and mild peppery flavor for contrast.
- 2 medium potatoes (peeled and diced): The perfect thickener that adds heartiness to the chowder.
- 3 cups corn kernels: Fresh, frozen, or canned—sweet corn is the shining star here.
- 3 cups chicken broth: Or vegetable broth for a rich, flavorful base.
- 1 ½ cups half-and-half: Makes the chowder irresistibly creamy—sub heavy cream or milk as you like.
- 1 teaspoon garlic powder: Provides subtle garlic warmth without overpowering the dish.
- 1 teaspoon smoked paprika: Imparts a mild smokiness that ties all the flavors together.
- Salt and pepper: Season to taste, letting the flavors shine.
- 1 bay leaf: Adds a gentle aromatic hint to the broth.
- 1 tablespoon fresh parsley (chopped): For a bright, fresh garnish.
- Lemon wedges (optional): A squeeze just before serving adds a delightful tang.
How to Make Shrimp and Corn Chowder Recipe
Step 1: Prepare the Shrimp
Start by peeling and deveining your shrimp if they’re not already prepped. You can leave the tails on for a fancy touch, but removing them makes the chowder easier to eat. Rinse the shrimp well and pat dry. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat, then add the shrimp. Cook them for just 2 to 3 minutes until they turn pink and opaque—be careful not to overdo it. Remove the shrimp and set aside to keep them tender and juicy.
Step 2: Cook the Vegetables
In the same pot, add the remaining tablespoon of butter. Toss in your chopped onion, celery, and diced red bell pepper if you’re using it. Sauté for about 5 minutes until the veggies soften and the onion becomes translucent. Next, stir in the diced potatoes and corn kernels to meld flavors and textures. Sprinkle in the garlic powder, smoked paprika, salt, and pepper, coating everything evenly with those vibrant spices.
Step 3: Simmer the Chowder
Pour in the chicken broth and add the bay leaf for an aromatic touch. Bring everything to a simmer over medium-high heat, then reduce to low heat and let it gently cook for 15 to 20 minutes until the potatoes are tender. Once the veggies are perfectly cooked, stir in the half-and-half, letting the chowder warm through and thicken slightly for another 5 to 10 minutes. Keep stirring periodically to avoid any sticking to the pot’s bottom.
Step 4: Final Touches
Return the cooked shrimp to the pot, folding them into the creamy chowder. Taste the soup and tweak seasoning with extra salt, pepper, or smoked paprika if needed. If you like things a bit spicy, now’s the time to add some chopped jalapeños. Let the chowder simmer for an additional 5 minutes to marry all those unbeatable flavors. Remember to fish out the bay leaf before serving.
Step 5: Serve and Garnish
Ladle piping hot chowder into bowls and sprinkle generously with fresh parsley. If you’re feeling fancy, serve with lemon wedges on the side—the bright citrusy zing contrasts beautifully with the creamy base. Don’t forget some crusty bread or crackers to dip in and savor every luscious spoonful of your Shrimp and Corn Chowder Recipe.
How to Serve Shrimp and Corn Chowder Recipe
Garnishes
Add a handful of freshly chopped parsley for a pop of color and brightness. A squeeze of lemon juice right before eating instantly lifts the chowder, cutting through the richness with a refreshing tang. For a little extra flair, sprinkle a dash of smoked paprika on top for visual appeal and smoky aroma.
Side Dishes
Pair your chowder with warm, crusty bread or buttery crackers that can soak up the creamy broth. A simple mixed green salad with a light vinaigrette balances the meal perfectly, providing a crunchy and fresh contrast to the chowder’s smooth texture.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or large bell peppers for an eye-catching presentation. You can also elevate the dish by topping it with crispy bacon bits or a sprinkle of sharp cheddar cheese for a savory finish that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Allow the chowder to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it a perfect dish to enjoy again for lunch or a quick dinner.
Freezing
While shrimp chowder can be frozen, the texture of shrimp and potatoes might change slightly after thawing. If you plan to freeze it, consider freezing the chowder before adding the shrimp, and thaw to gently add fresh shrimp when reheating for optimal flavor and texture.
Reheating
Reheat your chowder slowly on the stovetop over low heat, stirring occasionally to prevent sticking or curdling. Adding a splash of half-and-half or broth while reheating can revitalize the creamy consistency and keep the chowder as comforting as when it was first made.
FAQs
Can I use frozen shrimp in this Shrimp and Corn Chowder Recipe?
Absolutely! Frozen shrimp work just as well—just make sure to thaw and pat them dry before cooking to achieve the best texture and avoid excess moisture in your chowder.
Is it possible to make this chowder dairy-free?
Yes, you can swap the half-and-half for coconut milk or any plant-based cream alternative to keep the chowder creamy without dairy. The flavor will be slightly different but still delicious.
Can I add other vegetables to the chowder?
Definitely! Red bell peppers and jalapeños are fantastic add-ins for extra color and flavor, but you could also throw in diced carrots or corn husks for a bit more crunch and sweetness.
What if I want a thicker chowder?
Use starchy potatoes like Russets and make sure they’re diced small enough to break down slightly as they cook. Simmering gently after adding half-and-half will help the chowder thicken naturally, or add a small flour or cornstarch slurry if you prefer a thicker consistency.
Can I prepare any part of this recipe ahead of time?
You can prep the vegetables and shrimp in advance to save time. Cooking the chowder fresh is best, but if needed, make it a day ahead and reheat gently while adding the shrimp last to maintain their delicate texture.
Final Thoughts
This Shrimp and Corn Chowder Recipe is truly a cozy bowl of happiness that you’ll want to make whenever you crave something hearty and flavorful. It’s simple to prepare and endlessly satisfying, with fresh shrimp and sweet corn playing leading roles in a creamy, smoky broth. Give this recipe a try soon—you might just discover your new favorite comfort food!
Print
Shrimp and Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Shrimp and Corn Chowder is a rich, creamy soup combining succulent shrimp, sweet corn, and hearty potatoes in a flavorful broth. Perfect for a comforting meal, it features sautéed vegetables, seasoned with smoked paprika and garlic powder, and finished with fresh herbs and a squeeze of lemon for brightness.
Ingredients
Seafood
- 1 lb shrimp (peeled and deveined)
Vegetables
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced (optional)
- 1–2 small jalapeños, seeded and chopped (optional)
Liquids and Dairy
- 3 cups chicken broth (or vegetable broth)
- 1 ½ cups half-and-half
- 1 cup heavy cream (optional, for richer texture)
- 2 tablespoons butter
Seasonings and Herbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon fresh thyme (optional)
Extras
- Lemon wedges (for serving, optional)
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if using raw. Rinse under cold water and pat dry. Heat 1 tablespoon of butter in a large pot over medium heat. Cook shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
- Cook the Vegetables: In the same pot, add remaining 1 tablespoon butter. Sauté chopped onion, celery, and red bell pepper if using, for about 5 minutes until soft and translucent. Add diced potatoes and corn kernels; cook for 2-3 minutes more. Sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir to combine.
- Simmer the Chowder: Pour in chicken broth and add bay leaf. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes until potatoes are tender. Stir in half-and-half (or heavy cream if using) and gently simmer for another 5-10 minutes until slightly thickened.
- Final Touches: Return the cooked shrimp to the pot and stir gently. Adjust seasoning as needed, adding salt, pepper, smoked paprika, or jalapeños for heat. Simmer for 5 more minutes to warm shrimp and blend flavors. Remove bay leaf before serving.
- Serve and Garnish: Ladle chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Enjoy hot, ideally with crusty bread or crackers.
Notes
- For a spicier chowder, add chopped jalapeños during the final simmer.
- Heavy cream can be substituted for half-and-half for a richer, creamier texture.
- Use fresh corn in season or frozen/canned corn year-round.
- Removing shrimp tails makes the chowder easier to eat, but leaving them on adds presentation appeal.
- This chowder pairs beautifully with crusty bread or oyster crackers.
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